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LAKE OSWEGO REVIEW DECEMBER 2013 7
tion of Betty Crocker punch. In a punch
bowl filled with ice, six cups of apple
juice, three cups cranberry juice, 1 cup of
Monin brand ginger syrup and top with
sparkling water or ginger ale. Add orange
slices and cranberries for garnish.
RJ: Orange juice, cranberry juice
cocktail, 7-Up. Easy, colorful and very
tasty.
Crab cakes evidently take top billing
as the appetizer of the season, as both Da-
vies and Johnson chose to share their crab
cake recipes for you to try. Make both
recipes and see which you prefer.
Gourmet Productions is located at 39
SW B Ave. in downtown Lake Oswego.
The website is gopro-lo.com and phone
number is 503-697-7355.
Celebrate Catering is located at 15555
SW Bangy Road in Lake Oswego. The
website is celebratecateringpdx.com and
Olive Oil Bar® Store
Hand-bottled Extra Virgin Olive Oils
& Balsamic Vinegars
Mon-Fri 10-6 r Sat 10-5 r Sun 11-4
438 First Street (between A & B Avenue) r Lake Oswego, OR 97034
503-675-OILS (6457) Oilerie Lake Oswego
Many Unique
Gift Ideas
for Friends,
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Customize our gift
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FAVORITESWhere holiday
are found
What is it about those once-a-year foods? The eggnog. The
bread pudding. The roast rack of lamb. One whiff as you enter
the house, and you’re a kid again, navigating a snowdrift of
wrapping paper to reach a prized new toy. But those culinary
favorites were always there—their preparation deserves the best
ingredients. And you can find them at New Seasons Market.
New Seasons Market. For all your favorites.
SW Boones Ferry Road and Monroe Parkway
Open 8-10 every day newseasonsmarket.com
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food
It’s party time!
>> Continued from Page 6
Cilantro Crab Cakes with
Dijon Corn Salsa
From lifeasastrawberry.com
Yield: 10 large crab cakes or 20 appetizer-sized crab cakes
Ingredients
Instructions
1. Mix Worcestershire sauce, Dijon, egg, salt, pepper, mayonnaise, cilantro, lemon
juice, and hot sauce together in a large bowl.
2. Fold crab meat into mixture.
3. Add 1 cup of the breadcrumbs and mix until combined. Test the mixture by pinch-
ing off a piece of it and rolling into a ball – if it sticks together and isn’t too moist to
hold its shape, it’s ready! If it’s too moist to hold its shape or feels wet/runny to the
touch, add more breadcrumbs 1/4 cup at a time until the mixture will hold together.
4. Shape the crab cakes. Roll a small handful of the mixture into a ball with your
hands, then flatten it gently to make it about ¾” thick (about ½” thick if you’re making
appetizer sized cakes). Make sure each cake is uniform in size (especially in thick-
ness!) so that they will cook evenly. At this point, you can freeze the cakes or keep
them, uncooked and covered, in the fridge for up to a week.
5. When you are ready to cook the crab cakes, spray a nonstick skillet with cooking
spray and heat it over medium heat until the pan is nice and hot. Place the crab cakes
down on the hot pan, being careful to leave space between each crab cake so you have
room to flip them. You should hear a nice sizzle when you place them on the pan.
Cook for 3-4 minutes on each side, until sides are brown and crispy. Serve immedi-
ately.
6. Serve crab cakes with Dijon corn salsa and remaining salsa dressing. You can serve
extra dressing in a dish on the side or spread some on a plate under the crab cakes,
like I did in my pictures. Yumm-o!
1 lb. lump crab (about 2 cups, if you’re
picking the meat out of whole crabs instead
of buying packages of lump crab meat – I
got a little over half a pound of meat out of
one medium-sized crab)
1 tsp. Worcestershire sauce
4 tsp. Dijon mustard
1 egg
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. mayonnaise
1/2 cup fresh cilantro, chopped
2 tsp. lemon juice
Dash of hot sauce (about 1/8 tsp.)
2 cups panko breadcrumbs
1 recipe Dijon corn salsa
Dijon Corn Salsa
2 ears of corn (you could substitute 1 can of corn if you’d like)
1 medium sized tomato, diced
1/4 cup fresh cilantro, chopped
2 and 1/2 tsp. Dijon mustard
1/2 tsp. lemon juice
Salt and pepper to taste
2 Tbsp. extra virgin olive oil
1/2 tsp. apple cider vinegar
1. Remove all but the innermost layer of husk from the ears of corn. Submerge them
in room temperature water and soak for 15-20 minutes. (If you’re using canned
corn, just drain it and place it in a mixing bowl, then skip to step 3).
2. Remove corn from water and pat dry. Grill on a very hot grill (or grill pan) for
15 to 20 minutes, turning every 5 minutes or so to get an even char on each side of
the cob. When corn has cooked, remove from heat, let cool, remove husks and silk,
and run a knife down the cob to remove all the kernels. Place these kernels in a
medium-sized mixing bowl. .Stir tomato and cilantro into the corn.
3. In a small, separate bowl, whisk together the Dijon, lemon juice, salt and pepper,
olive oil, and apple cider vinegar.
4. Pour half of the Dijon mixture over the corn mixture to dress the salsa.
5. Reserve the remaining half to use as a sauce for crab cakes. If you don’t want to
make crab cakes, you can save the remaining dressing in the fridge for up to a week
and use it to top chicken dishes or add it to any leftover corn salsa to revitalize the
dish.
6. Serve salsa immediately as is or over crab cakes. Salsa will keep in the fridge for
up to a week.